Best Meyer Lemon And Hazelnut Tart Recipes
MEYER LEMON TART
The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief. The Meyer is not as assertive as the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable. And these days, the Meyer's secret is finally out. A Meyer lemon contains about four times the sugar of a regular lemon, but it can be used almost interchangeably with the traditional varieties, adding a rounder edge to both sweet and savory dishes. And you can use the whole thing - from pulp to peel. This gorgeous tart is the ideal way to showcase its seductive fragrance and flavor. (Regular lemons will work well in this recipe too, but you'll likely want to add a bit more sugar.)
Provided by Amanda Hesser
Categories dessert
Time 1h
Yield One 10-inch tart
Number Of Ingredients 12
Steps:
- Make the crust: in the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk, and beat to combine. In a medium bowl, combine the flour with salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into two balls. Freeze one for future use, chill the other for at least 1 hour.
- Heavily butter a 10-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.
- While shell is in freezer, prepare lemon curd. Grate zest of lemons. Squeeze lemons to extract 1 cup of juice. In a medium nonreactive saucepan, combine juice and zest. Add remaining sugar, butter and salt. Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.
- In bowl of a mixer, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir to stop the cooking. Strain lemon curd into a bowl. Adjust sugar to taste; the curd should be tart, but may need additional sugar if the lemons were unripe. Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool.
- Heat oven to 375 degrees. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and allow to cool slightly. Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. Cover edges with foil, if necessary, to prevent over-browning. Cool to room temperature before serving.
CLASSIC MEYER LEMON MERINGUE TART RECIPE BY TASTY
Here's what you need: fresh meyer lemon juice, granulated sugar, kosher salt, large eggs, large egg yolks, unsalted butter, granulated sugar, water, large egg whites, French pastry tart shell
Provided by Tasty
Categories Desserts
Time 1h45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the Meyer lemon curd: Fill a small pot halfway with water and bring to a boil. Place a medium heatproof bowl over the pot, making sure the bottom of the bowl is not touching the water. Reduce the heat to medium-low. Add the Meyer lemon juice, sugar, salt, eggs, and egg yolks to the bowl and cook, whisking constantly, for 10 minutes, until the mixture is smooth and foamy. Add the butter, a cube at a time, whisking continuously until melted and incorporated and the curd thickens. If the mixture has curdled, strain through a fine-mesh strainer into a clean bowl.
- Make the meringue. In a small pot, combine the water and sugar and boil over medium-high heat until the temperature reaches 180°F (82°C), about 10 minutes.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy.
- Increase the mixer speed to high and slowly pour in the hot sugar syrup. Whip until stiff peaks form, 6-8 minutes.
- Add the Meyer lemon curd to the tart shell and spread in an even layer. Dollop the meringue on top of the curd. Use a kitchen torch to toast the meringue until light golden brown. Chill the tart in the refrigerator for one hour until ready to serve.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 501 calories, Carbohydrate 73 grams, Fat 14 grams, Fiber 0 grams, Protein 19 grams, Sugar 72 grams
RUSTIC MEYER LEMON TART
The delicate flavor of Meyer lemons can get lost in the shuffle of most lemon desserts. But this recipe is the perfect reason to seek out the special citrus; the simple curd filling really lets them shine. The dish was inspired by recipes in " Chez Panisse Desserts," by Lindsey Remolif Shere.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Makes one 9-inch tart
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Make the crust: Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together.
- Stir together 1 tablespoon water and vanilla, then mix into dough. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
- Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze for 30 minutes.
- Bake tart shell until golden, about 25 minutes. Let cool completely.
- Meanwhile, make the lemon curd: Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time.
- Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 30 minutes. Let cool completely.
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